Black and white pastries with eggnog cream

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 150 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 125 g butter, soft
• 15 g cocoa, real
• 1 egg white
• 70 g chocolate or couverture, white
• 40 g butter
• 40 g powdered sugar
• 4 tbsp eggnog

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

For the dough, knead all ingredients, from flour to butter, thoroughly. Divide the dough in half and knead the cocoa powder into one half. Shape each of the light and dark dough into a ball, wrap in plastic wrap, and let it rest in the refrigerator for about 30 minutes. Divide the dough balls into 6 portions each and shape them into long “sausages.” Then stack them in a checkerboard pattern, brushing each with a little egg white. Stack 3 light and 3 dark portions together to create 2 large checkerboard rolls. If you like, you can also make a spiral pattern. Wrap the rolls in plastic wrap and place them in the freezer for about 30 minutes. Then remove the rolls and cut them into slices with a sharp knife, making the slices as thin as possible, as the dough will expand a bit in the oven! Bake at 180°C (fan oven) for about 12 minutes, until the cookies are lightly browned on the outside. Let them cool thoroughly. Meanwhile, for the cream, melt the chocolate in a double boiler, remove from the heat, add the butter and powdered sugar, and beat everything with a hand mixer until creamy. Then add the egg liqueur and beat well again. Top each cookie with the cream and let it dry. Tip: I had some cream left over at the end; if you like, you can simply serve it with a dessert or whip it with a cup of cream and enjoy.